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Shrimp and Pepper Stir-Fry

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By Betty Crocker Kitchens
Updated Oct 1, 2010
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Add something flavorful to your Asian cuisine night! Shrimp and bell peppers cooked in a ginger sauce served over brown rice – a delightful meal that can be made ready in 30 minutes!

Shrimp and Pepper Stir-Fry

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 13
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Ingredients

Rice

  • 1 1/2 cups water
  • 1 1/2 cups uncooked instant brown rice

Ginger Pan Sauce

  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 3/4 teaspoon ground ginger

Stir-Fry

  • 1 tablespoon canola oil
  • 2 medium green onions, finely chopped (2 tablespoons)
  • 1 clove garlic, finely chopped
  • 1 medium red bell pepper, cut into thin strips (1 1/2 cups)
  • 1 medium green bell pepper, cut into thin strips (1 1/2 cups)
  • 12 oz uncooked deveined peeled medium (31 to 35 count) shrimp, thawed if frozen, tail shells removed
  • 1 cup halved cherry tomatoes

Instructions

  • Step 
    1
    In 1-quart saucepan, heat 1 1/2 cups water to boiling over high heat. Stir in rice; return to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand covered 5 minutes; fluff with fork and let cool slightly.
  • Step 
    2
    Meanwhile, in small bowl, mix sauce ingredients until smooth; set aside.
  • Step 
    3
    In 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and garlic; cook 1 minute, stirring frequently. Add bell peppers; cook about 5 minutes, stirring frequently, until softened. Add shrimp and tomatoes; cook 3 to 5 minutes, stirring frequently, until shrimp are pink and peppers are crisp-tender.
  • Step 
    4
    Stir sauce into shrimp mixture. Heat to boiling; cook and stir until sauce is thickened. Serve over rice.

Nutrition

280 Calories
5g Total Fat
17g Protein
39g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
120mg
40%
Sodium
290mg
12%
Potassium
380mg
11%
Total Carbohydrate
39g
13%
Dietary Fiber
3g
14%
Sugars
4g
Protein
17g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
80%
80%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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